Spatchcock Chicken Time and Temp???

Unknown · April 2008

Need to know the time and temp recommendations for the above listed bird recipe?

Don't ya just love us new egg owners????

Jeff

Morro Bay Rich · April 2008

350 deg, elevated grid, 60-65 min

lowercasebill · April 2008

this should get you started.

http://www.nakedwhiz.com/spatchdef.htm

http://www.nakedwhiz.com/spatch.htm

Ryan · April 2008

Yep, raised grid, direct @ 350. Mine usually take a little under an hour...

Good luck!!

tjv · April 2008

like others have said, raised grid, 375ish temp till 160-165 internal. I start with the bird skin side down for 5 minutes or so to get the skin rendering, then flip over. If needed, I'll toss a pan under the bird on back end of cook to protect the bottom.

When prepping, slip your fingers under the skin, starting at the breast end. If careful, you can get your fingers all the way into the legs. Plenty of rub under the skin for better flavor. I find it best to buy grade A birds, if possible under five pounds.

without newbies, there would be no oldies.......LOL.

NJ-GrEGG · April 2008

So far the suggestions have been to cook the chicken at 350F and that is what I have done many times with great success.

However my last Spatchcock Chicken was done using this method from "Grate Grill & Deli" in Mississippi.

http://www.grategrillsonline.com/Recipes/BBQChicken.html

Basically, I spatchcocked the chicken, seasoned it, and let it sit overnight in the fridge.

The next day I cooked it at 200F - 225 F until the internal temp reached 180F. ( Spritzing with apple juice every now and then.) FIVE hours later it was done. It was amazing....I will do it that way again next time.

Try the Bourbon BBQ sauce recipe on the website!

Spatchcock Chicken Time and Temp???

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